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Honey Roasted Root Vegetables by Stephanie Olzinski, RDN, Nutrition Supervisor

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

While taking various supplements might be needed for additional nutritional support, one of the best ways to consume these vitamins and minerals is by roasting them in the oven. Locking in those nutrients and bringing out the natural sweetness of these root veggies lends an amazing aroma in your home as well as they make a great side dish, snack or appetizer.

roasted veggies

 3 large carrots
 2 large sweet potatoes
 2 large beets
 1 parsnip
 1 turnip
 6 garlic cloves
 ¼ tsp nutmeg
 1 tsp cinnamon
 ¼ tsp thyme
 ½ tsp black pepper
 ¼ cup olive oil
 ¼ cup local honey
1

Preheat oven to 400ºF.

2

Wash and chop all vegetables into cubes. Leave the skin on the sweet potato for added fiber.

3

Place all vegetables into a pot and cover with cold water. Bring to a boil and simmer for 5 minutes, then drain and pat dry.

4

In a bowl mix the spices together. Mix in the vegetables. Coat with olive oil and mix again. Spread the mixture evenly on a lined baking sheet.

5

Bake for 25 minute or until vegetables are tender.

6

Before serving, drizzle honey on top of vegetables if desired.